Cinnamon Swirl Pumpkin Wool Bread
Indulge in the ultimate cozy fall treat – this mouthwatering cinnamon swirl pumpkin wool bread! A heavenly blend of warm spices and fluffy goodness that will melt in your mouth: The perfect addition to your autumn baking adventures!
Fall is my Favorite time of the year along with Spooky Season. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Recipes with Pumpkin Purée, click HERE! ; for more Recipes with Pumpkin Spice, click HERE! ; for more Recipes with Cinnamon, click HERE! ; for more Brioche Recipe, click HERE! ; and for more Bread Recipes, click HERE!
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Cinnamon Swirl Pumpkin Wool Bread
Indulge in the ultimate cozy fall treat – this mouthwatering cinnamon swirl pumpkin wool bread! A heavenly blend of warm spices and fluffy goodness that will melt in your mouth: The perfect addition to your autumn baking adventures!
Ingredients
PUMPKIN DOUGH
- 11.29 oz (320 g) bread flour
- 1.06 oz (30 g) granulated sugar
- 1 tsp (6 g) sea salt
- 1/2 Tbsp (5 g) instant yeast
- 1 egg (Large | At Room Temperature )
- 4.24 oz (120 g) pumpkin purée (At Room Temperature )
- 2.12 oz (60 g) milk (At Room Temperature )
- 1.06 oz (30 g) butter (Softened | At Room Temperature )
CINNAMON SWIRL
- 1.76 oz (50 g) light brown sugar
- 1 Tbsp (8 g) ground cinnamon
- 1 tsp (2 g) pumpkin pie spice (Homemade recipe HERE)
- 1/2 tsp (1 g) corn starch
- 1/8 tsp (0.75 g) sea salt
- 1.76 oz (50 g) butter (Softened | At Room Temperature )
Instructions
- Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
PUMPKIN DOUGH PREPARATION
- Place the bread flour, granulated sugar, instant yeast and sea salt in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.11.29 oz bread flour, 1 tsp sea salt, 1/2 Tbsp instant yeast, 1.06 oz granulated sugar
- Make a well, add the egg, pumpkin puree and milk. Mix with a dough hook until the dough comes together for about 4 minutes on the second lowest setting of your stand mixer.1 egg, 4.24 oz pumpkin purée, 2.12 oz milk
- Then, add the butter. Continue to mix for about 8 minutes on the second lowest setting of your stand mixer. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.1.06 oz butter
- RISE: Shape your dough into a ball and place it in a clean bowl, cover with a plastic wrap and let it rise for about 1-2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will double in size.
- Once the dough has doubled, punch dough to deflate and divide it in half. Shape each section into a ball onto the Roul'Pat. Cover and let rest for 20 minutes.
CINNAMON SWIRL PREPARATION
- In a medium size mixing bowl, using a spatula, combine the light brown sugar, ground cinnamon, Pumpkin Pie Spice, corn starch, sea salt and butter into a smooth paste. Set aside.1.76 oz light brown sugar, 1 Tbsp ground cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp corn starch, 1/8 tsp sea salt, 1.76 oz butter
ASSEMBLY
- Working one dough at a time. Roll the dough ball out to form a 8 inch x 12 inch | 20 cm x 32 cm rectangle.
- Spread half of the filling over half of the dough ; then cut slits.
- Roll the dough completely starting from the end with the cinnamon filling.
- Place it into your Large Round Mold into a snail shape. Repeat with remaining dough. NOTE: This will fill the mold completely.
2ND PROOF
- Cover loosely with a clean kitchen towel and let it rise until puffy: About 1 hour at room temperature or 30 minutes in a turned off preheated oven (100F/37C).
BAKE!
- Preheat oven to 350F/180C. Brush your bread with some milk.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 18 minutes). It is ready when golden brown and does not feel hallow to the touch.
- Once your Cinnamon Swirl Pumpkin Wool Bread is out of the oven, let it cool down completely in the mold. When ready, slide it onto a serving plate to share. Enjoy! Autumn Leaves & Pumpkins Please!
- NB: Like every baked bread, this is best enjoyed the day of. However, it was excellent the following day, wrap it in cling film.
Video
Nutrition
Nutrition Facts
Cinnamon Swirl Pumpkin Wool Bread
Amount Per Serving
Calories 221
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 325mg14%
Potassium 87mg2%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 9g10%
Protein 5g10%
Vitamin A 2108IU42%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Credit: Kim’s Instagram @cookim_mama ; Recipe: “Cinnamon Swirl Pumpkin Wool Bread” Thank you so much for the recipe, this bread is truly amazing!
OH LÀ LÀ ! COMME ELLE DONNE ENVIE D’ÊTRE EN AUTOMNE CETTE JOLIE BRIOCHE ! LES BRIOCHES À LA CANNELLE SONT MES PREFEREES.
Ah ah à force de découvrir mes recettes automnales il y a de forte chance que tu attrapes l’autumn attitude!! Cette brioche a eu fort succès, elle était bien épicée comme on aime car le potiron c’est quand même fade tout seul. Bises, ~Nessa
C’est trop sympa cette recette !
Bisous belle journée
Qu’est ce que j’ai aime ce pain/brioche! Bisous, ~Nessa
Magnifique ce pain avec sa jolie couleur et sûrement délicieux avec la cannelle, j’adore! Bonne journée ! Bisous!
Il est fabuleux ce pain cannelle au potiron, tu te serais régalée! Bises, ~Nessa